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Nadiya Hussain's #HelloYellow Recipe

Be a star baker for #HelloYellow with chef, author and presenter Nadiya Hussain's Lemon and Turmeric Oaties.


For the oats:

  • 250g porridge oats
  • Zest of ½ a lemon
  • 125g unsalted butter, softened
  • 125g soft brown sugar
  • 3 tbsp golden syrup
  • 2 tsp ready made lemon curd

For the drizzle:

  • 50g white chocolate, chips or chopped
  • 1 small pinch ground turmeric
  • 1 tsp greek yoghurt


  1. Pre heat the oven to 200C/180C/Gas Mark 6. Line a cupcake tin with foiled cupcake cases.
  2. Put the oats in a large mixing bowl along with the lemon zest and give it a good mix around.
  3. Add the butter, sugar and golden syrup to a small saucepan and place on a medium heat and allow everything to melt. Once the sugar is no longer granular, take off the heat.
  4. Pour the wet mixture into the oats and stir till there are no more dry bits and everything is well coated.
  5. Add a tbsp of the mixture to each of the cases and flatten using the back or a spoon, so the mix is tightly compact.
  6. Bake in the oven for 10 minutes. Once they are out and still hot use the back of a small teaspoon to create a small indent, a cavity for the curd to sit in.
  7. Now add half a teaspoon of curd to each little cavity.
  8. Take the remainder of the oat mixture and divide between the cases.
  9. Bake for another 5 minutes and leave them to cool in the tin while you make the drizzle.
  10. Melt the chocolate in a small microwaveable bowl. Add the turmeric and stir through. Add the yoghurt and mix well. Transfer to a small piping back or ziplock back and snip off the end.
  11. Drizzle over the oats and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

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